Salted Chocolate Chip Cookies

35 - 45 minutes
Discover the Taste of India

Nomad Himalayan Pink Salt comes from the pristine peaks of the Himalayan mountains. Naturally pure and pleasantly pink, we are very picky about our premium salt — and you should be too.

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  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup semisweet chocolate chips
  • Nomad Himalayan Salt for sprinkling on top
  1. Preheat your oven to 350°F (180°C) and line two baking sheets with parchment paper.
  2. In a large mixing bowl, cream the butter and sugar together with an electric mixer until light and fluffy.
  3. Add the eggs one at a time, beating well after each addition. Then stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and Nomad Himalayan Salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. Fold in the chocolate chips.
  7. Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  8. Sprinkle each cookie with a pinch of coarse sea salt.
  9. Bake for 12 to 15 minutes, or until the edges are set and the centers are slightly soft.
  10. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Enjoy your delicious salted chocolate cookies!